Abstract
The amylose content in the sugary‐1 (su1) endosperm was related to the maturity of the kernels in four sweet corn single cross hybrids and their parents. A highly significant negative correlation existed between amylose and moisture content in the developing kernels. Amylose content was positively correlated with “heat unit” accumulation from silking to processing maturities and with alcohol insoluble solids (AIS) present in the endosperm. The amylose content in F1 hybrids generally was intermediate to the parental values but usually approached the low‐amylose parent. Taste variations among sweet corn hybrids could not be related to the endosperm amylose content at processing maturities. The morphological differences of starch granules in immature endosperms were influenced by the physiological age of the tissue and could not be ascribed to the genetic backgrounds within the su1 genotypes.
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